Spinach and Artichoke Sweet Potato Skins

Oh hi. It’s Monday. And I’m not really ready for it to be Monday. Let’s just jump into a time machine and head back to Friday. Yes, that will do just fine. Because this weekend was glorious.

Couch time in the nest. Homemade fancy (and by fancy I mean more than peanut butter on toast) brunch. Getting invited to our sweet neighbor’s house for dinner and playing board games with their kids. And then brunching with friends and going for a nice long walk in absolutely gorgeous weather.

And then bam. Back to reality. I need to burrow in at my desk and do a ton of not-so-fun work. The big push at the end of busy season for my day job is upon us and all I want to do is crawl back in bed. But instead I have to put on my big girl pants and power through.

So I’ll choose to console myself with a classic dip in totally acceptable dinnertime form. Sweet potatoes are already the heat and then we can go ahead and stuff them with a spinach and artichoke filling – that’s lighter than eating the actual dip straight up so you can definitely go ahead and call these dinner. At least we sure did.

I also think these would be super fun for game day food … buttt we have a long time before football returns. So you can just file that idea away for next year. You can thank me later.

Preheat the oven to 375 degrees. Cut out three squares of aluminum foil and place a sweet potato on each. Drizzle each potato lightly with olive oil and use your fingers to rub into the potato. Use a fork to prick each potato several times then wrap each lightly with the foil. Place in the oven and bake for about 1 hour to 1 hour and 20 minutes. You can check for doneness by carefully inserting a knife into the potato - it should glide easily into the potato (and not feel resistance). When done, remove from the oven, unwrap the foil and let cool slightly.

When the potatoes are cool enough to handle, cut each in half and place on a baking sheet. Use a small spoon to scrape out the flesh, leaving a thin layer of potato inside each skin. Add the flesh to a large bowl and mash with a fork or potato masher. Add in the spinach, artichokes, salt, red pepper flakes, worcestershire sauce, ricotta and cream cheese. Mix until well combined.

Preheat the broiler. Scoop some the filling into each of the skins - so it’s slightly heaping. In a small bowl, mix together the panko and parmesan. Top each potato skin with a little of the mixture.

Broil for about 3 to 5 minutes, until the topping is lightly toasted (watch closely so it doesn’t burn!).

Notes

*I used about ½ of a 14 ounce can of artichoke hearts to get this amount. Drain and then chop!

Oh man I wish it was back to the weekend too. It was so sunny and warm…and sun was melting. Now it’s back to work and back to freezing grey gloom. >_< You know what would brighten up my day? These sweet potato skins! I would devour these in minutes!

Glad to know you had such a fun weekend! But so sad it’s over gaah. I can’t wait for Friday now (I’m getting that next week off school yay!).
Aw, these look like the perfect dinner. Pinning right now love! x

What an awesome idea Ashley, love that you stuffed sweet potatoes with spinach & artichoke dip! I can always eat sweet potatoes so these are perfectly acceptable anytime:) Your weekend sounded so lovely and relaxing – wish everyday could be Saturday and Sunday – that would be really nice Good luck with work and hope this week goes by quickly for you

I hear ya! Getting back to reality after the weekend is so hard. I really just wanted to stay in bed forever this morning. Wouldn’t it be nice if we could just quit our day jobs and blog and cook all day!

Oh look at these! Comforting sweet potato, with spinach, artichoke and cheese! I only seem to use artichoke on pizza so this is a great suggestion. Perfect for a cold February evening, delicious! Hope your Monday wasn’t too bad

Sounds like you had a fabulous weekend, Ashley … a little taste of Spring! It was Spring-like here in Athens, too, but Monday morning was cloudy and cooler to match that potentially-grumpy Monday morning zing back to reality, as you described! I love the idea of stuffing sweet potato with all these lovely things … and I can imagine the crumbs and parmesan finishing it off very nicely indeed. Delicious!

These look and sound SO awesome!! Sweet potatoes and spinach/artichoke dip are two of my favorite things, so combining the too if fantastic! Now I am also thinking how delicious eating spinach and artichoke dip with sweet potato chips would be!

I am not ready for Monday either – sometimes a weekend to recover from a weekend is a must
I so would rather be home playing board games with my daughter and chomping on these healthy twist on potato skins! No game day required to enjoy these beauts!

Okay SERIOUSLY! How is it already Monday? Loving your time machine idea – count me in! This is such a creative idea Ashley! Love that it’s a dip inside a sweet potato Great game day food or great EVERYDAY food haha!

I love that you used sweet potatoes for these! These really would be perfect for game days, but we have to wait for foreverrr. Not sure I can wait that long, haha. I’ll just have to come up with another reason to make these sooner!

I’m with you on going back to Friday, cuz this weekend flew and today is going to be BUSY. Enough whining though, because stuffed sweet potatoes are in front of me, and they look delicious! I love the sound of the filling with ricotta and cream cheese…yum! Have a great Monday, Ashley.

When I first saw this, I was thinking great game day food, too! But I’d love it anytime since I adore sweet potatoes in an insane way. : ) Your weekend sounds so relaxing. We went on a little ski trip, which might be relaxing and fun for some but not so much for me. I’d much prefer to lounge around and nest indoors. Good luck with work!

I love this idea, it’s a great twist on the usual stuffed sweet potatoes. Definitely love the panko bread crumbs in there, too. Pinned! Good luck with your busy week, sweet potatoes will get you through!

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